POSITION TITLE: COORDINATOR OF FOOD SERVICES REPORTS TO: DIRECTOR OF AUXILIARY SERVICES

OVER-TIME STATUS: EXEMPT PAY GRADE: 224

JOB SUMMARY:

Performs difficult professional and administrative work including planning implementing and supervising all school Division food service activities; does related work as required. Requires strong knowledge of business principles including the interpretation of appropriate financial reports that support maintaining the financial success of an Enterprise Fund; performs and coordinates food production cleaning maintenance and inventory control activities ensuring compliance with established policies and procedures quality standards cost parameters and appropriate federal and/or state regulatory requirements. Work is performed under the regular supervision of the Director of Operations. Supervision is exercised over cafeteria managers workers and other food service staff.

ESSENTIAL DUTIES:

• Assists in recruiting hiring training and retaining qualified school nutrition staff;
• Enhances the image of school nutrition professionals and their influence in the community; and
• Build skills and empower staff to lead and operate school nutrition programs efficiently.
• Plans schedules and supervises the school divisions food service operations.
• Plans coordinates oversees and supervises the work of other employees engaged in the preparation cooking and serving of food;
• Prepares and reviews federal reports and ensures compliance with U.S.D.A. regulations;
• Prepares and administers annual plans including hiring staffing training menus bids equipment and repair;
• Prepares and evaluates bids for the purchase of foodstuffs equipment and supplies;
• Ensures that sufficient and appropriate staff is available in each school;
• Oversees and ensures the financial integrity of each cafeteria;
• Procures and delivers food products chemicals and kitchen software;
• Plans coordinates and participates in special functions and catering;
• Orders food and supplies receives and accounts for same and maintains perpetual inventories as well as cost and food consumption records;
• Prepares and administers food services budget;
• Ensures day-to-day operational compliance with appropriate State and Federal requirements and or established program requirement policies and procedures;
• Supervises payroll accounts payable and the posting of revenues;
• Insures financial viability of the Food Services Department through strong application of business management principles;
• Performs related tasks as required.

JOB SPECIFICATIONS/PHYSICAL REQUIREMENTS:

Thorough knowledge of the practices procedures and regulations relating to school food service; thorough knowledge of food quality and values and of nutritional and economical substitutions within food groups with a preference for some knowledge of special dietary requirements; thorough knowledge of the principles and practices used in ordering receiving and storing food in large quantities; thorough knowledge of budgeting and accounting practices and procedures; thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation cleaning and care of utensils equipment and work areas; ability to plan and supervise the work of subordinate employees as assigned; ability to prepare reports. Basic computer and general office skills.

This is medium work requiring the exertion of up to 50 pounds of force occasionally and up to 20 pounds of force frequently to move objects; work requires standing and walking; vocal communication is required for expressing or exchanging ideas using the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for preparing and analyzing written or computer data determining the accuracy and thoroughness of work and observing general surroundings and activities; some exposure to inside and outside environmental conditions and hazards or physical risks which require following basic safety precautions.

EDUCATION AND EXPERIENCE:

Graduation from an accredited college or university with a bachelors degree is required with an academic major or concentration in food and nutrition food service management dietetics family and consumer sciences nutrition education culinary arts business or a related field are desired. Five years experience in a Food Services supervisory capacity. Possess or eligible for a Virginia Food Handler Card.

APPLICATION PROCEDURE

All applicants please submit an online application with supporting documentation.

PORTSMOUTH PUBLIC SCHOOLS IS AN EQUAL OPPORTUNITY EMPLOYER

Required Experience:

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